Slow Cooker Pumpkin-Blueberry Bread

Coat a 4-qt. oval slow cooker with cooking spray; line bottom and sides with parchment paper. In a medium bowl combine next five ingredients (through oil).

In a large bowl stir together next four ingredients (through salt). Add pumpkin mixture all at once to flour mixture; stir just until combined. Toss blueberries with 1 Tbsp. flour; fold into batter. Spoon into cooker.

Cover and cook on high 1 hour. If possible, give crockery liner a half-turn. Sprinkle bread with pecans. (Carefully lift lid so condensation from lid does not drip onto bread.) Cover and cook on high 1 to 1 1/2 hours more or until a toothpick comes out clean.

Turn off cooker. Remove lid. Cover opening of cooker completely with paper towels; replace lid. Cool 30 to 45 minutes. If desired, serve with maple syrup.